I think this bread needed more favor (in the bread itself). It was super easy, fast and pretty but I'd add a bit of italian seasoning and probably even garlic powder to the dough if I was to make it again.

This dish was SO easy to make. It actually took less than 30 minutes to cook the chicken, I recommend you check on it to avoid it being overcooked and dry. The seasoning is great and this is a great item to have available in your pantry for a quick, delicious meal in a pinch!

Used 1/2 cup (1 stick) butter, 1/2 cup sugar and the rest of the ingredients as indicated. Didn't use a thermometer. When mixture started to boil, I started a timer and boiled for 4 minutes exactly. I had the popcorn in a large bowl and poured the mixture on top, stirred to coat evenly and then pour the popcorn in the greased baking pan in the oven at 250 for about 30-40 minutes stirring every 10 minutes. I used strawberry gelatin and I liked how it turned out.

Not my favorite recipe for adobo chicken. It didn't have the depth other recipes have. I ended up reducing the liquid and adding other things to it to make it taste good. I added more soy sauce, some honey, ginger... made it into a thick sauce and brushed it on the chicken that was lacking the flavor I craved. Won't make again.

That shredded cooked chicken it calls for, make sure it's nicely seasoned and not some plain boiled chicken or something. I seasoned some chicken breasts with fajita seasoning, cooked on a skillet and then sliced it up really thin. Then I added the enchilada sauce (I used the green kind). I served these with cilantro-lime rice, black beans and a simple avocado salad. It was great as a quick and fun alternative to a traditional Mexican dish.

I made half of the recipe and baked in an 8X8 pan. Although I generously buttered the pan, my bars didn't come out easily so next time I would line the pan with foil or parchment paper leaving long sides to lift up the bars with. I've done that before with the maple pecan bars in this site and it works very well. I'm not so crazy about the chocolate pecan combination so I reduced the chocolate a bit (and used mini chips). Otherwise, I followed the recipe exactly and it was great. DO wait 2 hours or more to cut and eat. The bars cut better and taste better after a while. I refrigerated them and the taste and consistency was even better the next day.

Very easy to put together though I didn't wrap the whole thing in bacon first. I tried but wasn't looking very pretty so I just sliced the tenderloin in even slices and then wrapped. I was lucky that my bacon was the exact length I needed to go around each medallion. I liked the seasonings, I like the cooking method (though I overcooked the tenderloin a bit). I served this over mash potatoes and gravy with a side of asparagus.

The top two issues cooks seemed to have with this recipe are 1- The crescent dough opening at the seams and, 2- The dough being too sweet for a savory dish. To address those issues I decided to use the Pillsbury seamless dough AND I sprinkled garlic powder on the pockets before baking after brushing them with olive oil. I did use the parmesan cheese as well. I made 8 squares with the dough and had no issues whatsoever handling it. DO remember to prick the tops with a fork before baking to vent and therefore avoid the filling spilling on the baking sheet and ending up with a messy and empty pocket. I served this with marinara sauce to dip. Really yummy and very easy.

I didn't use the flour, I used adobo Goya to season the chops then browned both sides and poured seasoned crushed tomatoes that my mother in law canned and simmered for almost an hour so the chops were really tender. When I served them I topped them with sauteed red and green bell peppers and onions. Very good. The recipe as is would be bland and it would need more seasonings.

Very easy, quick, pretty and yummy. I do think they need a little more than just chocolate chips to make them excellent but this is a really good starting point. I drizzled some chocolate ganache on top and also sprinkled them with chopped pecans. They were gone in no time.

This was very easy and looked pretty using a springform pan (which is all I had). I made two pizzas, one as directed and another adding some seasonings to the dough and veggies to the pizza. We preferred the second pizza with the veggies and seasonings. It had more flavor and more thickness to it which helped with the crust:filling ratio. I added garlic powder and Italian seasoning to the dough and mushrooms, onions, red and green peppers to the toppings. The crust was somewhat disappointing, even with the extra seasonings.

I halved the recipe for the filling (to 12 servings) because I was using Bob's Red Mill almond meal and didn't have the full amount required. I also only had one sheet of puff pastry (the kind that comes in a box of two sheets, frozen). So... I rolled the pastry a bit and cut it 9 equal squares. I piped the filling in the middle of each square, brushed with the egg wash, sealed cut the 4 slits and then placed each bear claw on the parchment lined baking sheet spreading the "toes" a little in the process. I brushed it again with egg wash and proceeded to put sliced almonds on some of the pastries, leaving the rest plain. I wanted to see what was better and I have to say that either way worked for me. Yes, the almonds brown but mine didn't burn. However, if you like you can also add almonds later when the pastries are cooled IF you make an icing drizzle to put on top of them. The almonds will stick to the drizzle. I chose to do that instead of the powdered sugar because I don't like the mess powdered sugar makes when you are eating it. My drizzle was just powdered sugar, amaretto liquor and a little water. When it was the perfect consistency I drizzled it on top of the pastries and then sprinkled almonds on those that didn't have any. I have plenty of leftover filling but I will save it in the freezer like the recipe author recommended, for a later use. I will be making this again and again. Thanks!

I have made macarons twice before and was fairly successful. With this recipe, however, my macarons stuck to the parchment paper and that has never happened to me before. I liked that the macarons aren't as sweet as the ones I've made before and seem lighter. That's why I would like to try this recipe again and see if maybe I should have baked a little longer... I'm not sure what the cause of my problem was but these cookies are difficult to master so I will troubleshoot until I get them right. I have previously used buttercream as a filling and it is great (strawberry or lemon/lime) but I went with dark chocolate ganache this time and it is decadent! Update: Made again and decided to bake at 350 degrees for 6 minutes, then switch cookie sheets (I moved the one that was on the upper rack to the bottom rack and viceversa) and bake for 6 more minutes. They didn't stick to the parchment paper this time. I added a few drops of creme de menthe oil to half of the batter and colored it green. Again, I used chocolate ganache to stuff them with. Very good!

I made half of this recipe, using skim milk and slightly less sugar than it calls for because my wild berries were sweet. We loved the texture of the cake and how it looks when it's all nicely baked. Will make again!

This ended up being very good but it needed some help. I cooked two chicken breasts instead of using a rotisserie chicken. I seasoned the chicken with McCormick Southwest Seasoning (a new blend from the gourmet collection). I followed the recipe as indicated but found the dish to be bland. I loved the seasoning that I used in the chicken so I went ahead and added that same seasoning to the pasta dish until it tasted right, probably about 2 teaspoons. I garnished with avocado, tomatoes, chives, red onions and strips of baked corn tortillas.